how do you get the hot carcass weight of a hog
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- Assume a live weight of ≈130 lbs. Using the common dressing percentage of 52% we see a yield of: Hot Carcass Weight ≈68 lbs. Then, using the common yield of 72% from hot carcass to retail we see a yield of: ≈49 lbs. of “take home” cuts. Most lamb cuts are bone-in.
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- An average beef animal weighs about 1200 (± 250) pounds and has a hanging hot carcass weight (HCW) of. about 750 (± 200) pounds. In general, freezer beef is sold using HCW as the basis.
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- Scrape the hair off using a sharp knife. After dipping the hog, place it on a flat work surface and get to work. A couple of sawhorses with plywood boards and a tarp can work perfectly in a pinch, as well as a picnic table, if you've got one. You want the hog about waist high.
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- 1,000 lb. Steer (on the hoof) 610 lbs. Beef (on the rail) 430 lbs. Retail Cuts (cut & wrapped, bring home) Round 24% Sirloin 9% Short Loin 8% Short Plate 7% Rib 9% Chuck 25% Shank 4% Brisket 6% Flank 4% Suet & Hanging Tender 4% 1,000 lb.• Round 103.2 lbs.n average, a 1,000 pound steer will only weigh approximately 61% of it’s live weight once it makes it to the rail. This approximate 39% loss during the slaughter and dress-ing procedure is a result of the ani-mal being bled and the hide, head, hooves, viscera, lungs and heart be-ing removed.
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Small-Flock Turkey Production All commercial turkey varieties produce meat efficiently. Hens commonly reach a live weight of 15 pounds at 14 weeks of age, and toms weigh about 28 to 30 pounds at 17 to 18 weeks. The table below shows the expected average weights and cumulative feed consumptions of tom and hen turkeys at various ages.ll commercial turkey varieties produce meat efficiently. Hens commonly reach a live weight of 15 pounds at 14 weeks of age, and toms weigh about 28 to 30 pounds at 17 to 18 weeks. The table below shows the expected average weights and cumulative feed consumptions of tom and hen turkeys at various ages.
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The Dizzy Pig's Little Black Recipe Book Notes. Project weight is total of trimmed meat weight in pounds, plus amount of water necessary to cover, calculated at 8.3 lb/gallon. For example, a 20 pound whole ham plus 2 gallon of water to cover would create a total project weight of 20 lb meat plus 16.6 lb of curing brine, or 36.6 lb total ‘project weight’.or example, a 20 pound whole ham plus 2 gallon of water to cover would create a total project weight of 20 lb meat plus 16.6 lb of curing brine, or 36.6 lb total ‘project weight’.
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What Is a Hog's Price Per Pound? As of 2014, the average price per pound for a butchered whole hog ranges from $2.30 to $3.50 per pound. The cost for purchasing half of a hog is around $4 per pound. Continue Reading. Pricing is based on the final hanging weight of the hog carcass, which is typically 180 to 190 pounds. Farms that sell hog carcasses commonly charge additional fees for harvesting the animal. The slaughter fee ranges from $55 to $100. Cutting and wrapping fees can cost $150 or more.
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- It really depends on how you plan on serving it. Most restaurants use either a 4 or 5 ounce portion on their sandwiches and or salads. So in that case you would need 62.5 pounds for 5 ounce or 50 pounds for 4 ounce. If you plan on serving it like carved turkey, plan on 6 - 7 ounces per person.So in that case, you'll need about 82 pounds of turkey.This is cooked, cleaned, and deboned weight.hick cut is about 14 to 16. So if you're plating the meal, and allow 3 slices per serving, one pound of regular cut bacon would serve 6 people. So you'd need about 35 lbs. If you only did two slices per person you'd need 25 lbs.
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Tales of giant hogs don't carry weight To test hunters' accuracy in estimating the size of feral hogs, Henke and Mehlenbacher live-trapped three feral hogs - a young pig, a subadult and an adult - and weighed each of them on a spring scale. The young pig weighed 12 pounds, the subadult was 68 pounds, and the adult hog was 121 pounds.
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- Present-Day Exposure. 1  The Valley and Ridge is the westernmost physiographic province of the Appalachian Mountains, bounded to the east by the Blue Ridge, the south by the Piedmont, and the northwest by the Appalachian Plateau.
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- Hot carcass weight (HCW) is the hot or unchilled weight of a beef carcass after harvest and removal of the hide, head, gastrointestinal tract, and internal organs. It is sometimes reported as carcass weight. Carcass weight is the most important factor in determining carcass value when cattle are sold.
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- The live hog price continues to be high relative to the carcass price. On Thursday, the average negotiated barrow and gilt base purchase price on a live weight basis was $73.87/cwt which was 79.6 per cent of the day’s average base carcass price of $91.16/cwt.
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Pricing Your Meat Cuts 1. Start with your per pound cost of the live animal (as mentioned before, your cost to raise that animal). 2. Divide this amount by 58% to get your “hanging cost.” (That animal is now a “carcass” after it is slaughtered. This determines your new cost per pound at “carcass weight.”). 3. Add in your processing fees, trucking, etc., to the “hanging cost.”. 4. Divide the total by 65% to get your “cut-out” cost (breaking the carcass down into individual cuts of meat). 5. Divide your cut-out cost by the percentage mark-up you desire to reach the “retail value” price you will ultimately charge.
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How Much Meat Will Your Deer Yield? Let's say a hunter kills a mature buck, and it weighs 165 pounds field-dressed. Using the above equation, we estimate its carcass will weigh 124 pounds, and it will ideally yield 83.08 pounds of boneless meat. The deer's realistic meat yield is about 58.15 pounds.Because waste can vary between deer, we suggest using the realistic figure as a gauge. In the above example, the buck's realistic meat yield would range form 58 to 68 pounds.sing the above equation, we estimate its carcass will weigh 124 pounds, and it will ideally yield 83.08 pounds of boneless meat. The deer's realistic meat yield is about 58.15 pounds.
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Meat, Carcass and Offal Yields of Goats The direct method of measuring the actual meat yield of a carcass is to take the carcasses to a commercial boning room where the butchers remove the meat from the bones. 1  Using cashmere wether goats aged between 2.5 and 4.5 years with live weights ranging from 27 to 79 kg the following meat yields were measured: 1  The carcass weights ranged from 12 to 33 kg. 2  Averaged over the entire kill, for every 1 kg increase in live weight, boneless meat increased 0.307 kg (Figure 2)
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- Extension Beef Specialist. Purdue University Animal Sciences Department. An average beef animal weighs about 1200 (250) pounds and has a hanging hot carcass weight (HCW) of about 750 (200) pounds. In general, freezer beef is sold using HCW as the basis.he packaged beef take home weight is approximately 40 percent of the animal s live weight, or 75 percent of the HCW. Table 1 shows the approximate retail yields from carcasses of different yield grades. Table 2 illustrates the approximate carcass weights and take home package weight by live animal weight.
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- Hint: Use a ratio of 80% game meat with 20% pork trimmings if the game meat has some fat showing. Our choice is to use 75/25 or 80/20 ratio depending on how fat our game is. You can use Feral hog for the pork if you have it or use your Feral hog to make 100% pork sausage.Pick the ratio you want, weigh out the game and pork and grind using a 3/8 or larger grinding plate. We recommend you start by making 5lb. batches.hat would depend on how you want your sausage to cook up, how lean your game meat is, what type of game meat and type of pork you are using. Here are some guidelines for Venison or Elk: Using a ratio of 50% game meat with 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence.
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- Cows presented for slaughter are weighed twice-once when they are alive (called 'on the hoof') and once when the carcass is put into the cooler (called 'on the hook'). On th … e hoof market cattle weigh 900-1200 pounds; on the hook, the carcasses weigh 700-950 pounds.
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- Picnic - 16.6 pounds, 9 percent of the carcass 12.6 pounds of boneless picnic meat and 4 pounds of skin, fat, and bone. Boston Butt - 14.7 pounds, 8 percent of the carcass 4.4 pounds of blade steaks, 7.8 pounds of blade roast, 1.7 pounds of trimmings and 0.8 pounds of fat.OG CARCASS BREAKDOWN. With a market weight of 250 pounds and yield of 73.6 percent, the typical hog will a produce a 184-pound carcass. The carcass will yield approximately 140 pounds of pork and 44 pounds of skin, fat, and bone.
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- 1 Pork tenderloin (1.75 to 2 lbs.): 30 to 35 minutes per pound to reach an internal temperature of 160 for medium or 170 for well-done. 2  Pork chops (4 to 6 chops, in basket): 20 minutes per pound to reach an internal temperature of 160 for medium or 170 for well-done. Cooked Italian sausages (up to 16, in basket): 20 to 25 minutes per pound to reach a minimum internal temperature of 160. 2  Hot dogs (up to 16, in basket): 10 to 15 minutes per pound. 3  A minimum internal temperature of 160 is typically recommended, but lots of people eat raw hot dogs and don’t die.
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How I butcher a Wild Hog The panorama. His head is on the right, legs and gambrel are on the left, although none of that is in frame. Our table is 6 feet 2 inches long, the hog stretched out from his rear hooves to the tip of his snout at 6 feet 11 inches and about 5 feet from tail to snout tip.
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- With an average market (live or on hoof) weight of 1,150 lbs and the average yield of 62.2%, the typical steer will produce a 715 lb. (dressed weight) carcass. The dressed beef (or carcass) will yield approximately 569 lbs.
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How to Cook Hog Backstrap The hogs can reach 400 lbs., resulting in a significant amount of meat for the freezer. One of the best cuts from a hog is the backstrap, or tenderloin. Wild hogs have less fat than domestic pork with dark meat and a tight grain. As a result, you must cook the backstrap properly to ensure a delicious result.
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- When fat and bone are removed, the weight of take home product from a carcass decreases. The packaged beef take home weight is approximately 40 percent of the animal’s live weight, or 75. percent of the HCW. Table 1 shows the approximate retail yields from carcasses of different yield grades. Table 2 illustrates the. approximate carcass weights and take home package weight by live animal weight.
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Fundamentals: Types of Sugar For most people, the first thing that comes to mind when hearing the word sugar is white, granulated sugar. It’s the type that America uses most often for baking and sweetening our morning cup of coffee; however, the more you bake, the more different types of sugar you may come across.rown sugar is white sugar that has had cane molasses added to it. The two types of brown sugar, light and dark, refer to the amount of molasses that is present. Light brown sugar is what is used more often in baking, sauces and, glazes.
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- An average beef animal weighs about 1200 (± 250) pounds and has a hanging hot carcass weight (HCW) of about 750 (± 200) pounds. In general, freezer beef is sold using HCW as the basis.